1 Thoroughly mix cream cheese, lemon zest and black pepper. Reserve.2 Put asparagus into a large skillet of boiling, salted water. Return to a boil; boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.3 To assemble sandwiches, spread 1 generous tablespoon of reserved cream cheese mixture on sliced rolls. Divide salmon in 6 portions. Layer onion rings on bottom of roll, then 1 portion salmon and 4 asparagus spears, interspersing asparagus between slices of salmon.4 Cover sandwiches with tops; cut diagonal.
